Serves two
Ingredients:
12 oz California Sea Bass
1 medium cooked golden Beet, chopped and partially boiled
2 medium red Potatoes, chopped and partially boiled
1 medium Tomato
¼ cup seedless Kalamata Olives
¼ cup Pomegranate seeds
2 Tbsp Parsley
½ tsp Chef Josef’s Garlic Herb Blend (or the Original or Tarragon Citrus Blend)
1 Tbsp Olive Oil
2 Tbsp Flour
¼ medium Onion, chopped
Splash of Worcestershire Sauce
Juice from ½ Lemon
½ cup White Wine
Instructions:
Cut fish into 6 oz portions.
Dust fish with flour and seasoning blend.
In an iron skillet, glaze fish in the oil, add onion and all other ingredients.
Keep gently turning until fish is half way done.
Add Wine.
Cover and simmer for 5 minutes and serve.